European Food Research and Technology最新文献

{"title":"Compositional differences in pulp and peel of brebas and figs (Ficus carica L.) and their relevance to health‑related and functional properties","authors":"Candela Teruel-Andreu,&nbsp;Marina Cano-Lamadrid,&nbsp;Francisca Hernández,&nbsp;Karolina Tkacz,&nbsp;Igor Piotr Turkiewicz,&nbsp;Aneta Wojdyło","doi":"10.1007/s00217-026-05243-0","DOIUrl":"10.1007/s00217-026-05243-0","url":null,"abstract":"<div><p>This work aims to characterize the chemical profile of the peels and pulps of brebas and figs (<i>Ficus carica</i> L.) from several cultivars, with emphasis on the compounds that may determine their functional properties. Carotenoids, tocols, amino acids, phenolic compounds, and antioxidant capacity were determined using UPLC-PDA, UPLC-FL, and spectrophotometric assays. Seven carotenoids were identified, with β-carotene as the predominant compound and significantly higher levels in peel than in pulp. Among the cultivars, San Antonio (SANT) variety showed the highest total carotenoid content in both fruit tissues. Among tocols, δ-tocotrienol and α-tocopherol were the dominant, and both occurred at higher levels in peel. Twenty free amino acids were found covering essential, conditionally essential, and non-essential groups, and among essentials, threonine and valine were the dominant ones in both brebas and figs. Phenolic composition varied markedly among varieties and fruit tissues. Breba pulp contained higher total polyphenol levels than fig pulp, whereas anthocyanins were predominantly in the peel, where the Cuell Dama Negra (CDN) variety reached the highest concentrations. Antioxidant capacity (ORAC, FRAP, and ABTS^•+) was systematically higher in peel than in pulp and attained its maximum in the CDN cultivar. The results demonstrate substantial varietal and tissue-dependent differences in the distribution of nutritional and bioactive compounds in <i>F. carica</i>, indicating that both developmental stage and anatomical part influence the nutritional and functional value of figs as plant foods for human consumption.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05243-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nitric oxide maintains the postharvest quality of blackcurrant fruit by stabilizing anthocyanin metabolism and reducing oxidative stress","authors":"Xiaokun Qiu,&nbsp;Jiajia Su,&nbsp;Jiaxuan Zheng,&nbsp;Lihua Duan,&nbsp;Runlei Kou,&nbsp;Ping Li,&nbsp;Xia Liu","doi":"10.1007/s00217-026-05278-3","DOIUrl":"10.1007/s00217-026-05278-3","url":null,"abstract":"<div><p>Blackcurrant is rich in anthocyanins, which are key functional components contributing to its nutritional value and antioxidant capacity. However, anthocyanins are highly susceptible to oxidative degradation during postharvest storage. This study investigated the effects of different concentrations (0, 0.2, 0.4, 0.6, and 0.8 mmol·L^− 1) of exogenous nitric oxide (NO), applied via its donor sodium nitroprusside (SNP), which was freshly dissolved in distilled water immediately before use, on the postharvest quality of blackcurrant fruit during cold storage (0 °C, 42 days). Results demonstrated that 0.6 mmol·L^− 1 NO treatment exhibited the most pronounced effects in maintaining postharvest quality. NO treatment significantly inhibited respiration intensity and weight loss, while preserving higher levels of nutrient substances. Importantly, NO treatment significantly slowed the degradation of total anthocyanin content, especially at 0.6 mmol·L^− 1. NO treatment also enhanced antioxidant enzyme activities, facilitating the scavenging of superoxide anion and hydrogen peroxide, thereby reducing reactive oxygen species (ROS) accumulation and oxidative stress. Moreover, NO treatment strongly suppressed polyphenol oxidase (PPO) activity, delayed the degradation of antioxidant compounds, and inhibited cell wall-degrading enzyme activities, thus preserving high antioxidant capacity and fruit firmness. In conclusion, NO treatment effectively alleviated oxidative damage in blackcurrant fruit during cold storage by activating the endogenous antioxidant enzyme system, maintaining ROS metabolic homeostasis, inhibiting PPO-mediated anthocyanin degradation, and slowing cell wall degradation. This study demonstrates that NO treatment effectively alleviates oxidative damage and preserves anthocyanin content through a dual mechanism involving enhanced antioxidant defense and direct protection of anthocyanin stability. These findings offer a new and practical strategy for extending the shelf life of non-climacteric berries.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive peptides derived from cress seed protein: Biological activity assessment, encapsulation and gastrointestinal stabilization","authors":"Hilal Isleroglu,&nbsp;Izzet Turker","doi":"10.1007/s00217-026-05247-w","DOIUrl":"10.1007/s00217-026-05247-w","url":null,"abstract":"<div><p>This study aimed to produce bioactive peptides from cress seed protein isolate through optimized enzymatic hydrolysis using Alcalase^® and Flavourzyme^®. Optimal hydrolysis conditions (12.52% enzyme-to-substrate ratio, 0.60 U/U Alcalase^®-to-Flavourzyme^®, 173.63 min) yielded a hydrolysis degree of 82.08 ± 0.61% and DPPH radical scavenging activity of 48.24 ± 0.42%. Ultrafiltration was used to purify hydrolysates. The &lt; 10 kDa peptides obtained under these conditions showed pronounced antioxidant activity, including DPPH, ABTS, and hydroxyl radical scavenging activities (IC₅₀: 9.00, 17.53, and 11.22 µg/mL, respectively) and FRAP capacity (2639.93 µg Trolox/mL). Metal-chelating activity (IC₅₀: 5.93 mg/mL), antihypertensive activity (IC₅₀: 5.37 mg/mL), and α-amylase and α-glucosidase inhibitory activities (IC₅₀: 5.36 and 4.99 mg/mL, respectively) were moderate under in vitro conditions. Antibacterial activity was observed against <i>S</i>. <i>aureus</i>. Freeze-drying without coating agents caused functional loss (e.g., intestinal-phase DPPH radical scavenging activity dropped to 5.73%). To overcome degradation and enhance the stability of peptides in gastrointestinal tract, encapsulation with gum Arabic–maltodextrin–mannitol system was applied, preserving over 65% activity across all assays post-digestion.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structure–property–function relationships in PVA films enriched with agro-waste bioactives: a design-oriented perspective for food packaging","authors":"Ilayda Hizir Kadi,&nbsp;Beraat Ozcelik","doi":"10.1007/s00217-026-05234-1","DOIUrl":"10.1007/s00217-026-05234-1","url":null,"abstract":"<div><p>The increasing demand for sustainable food packaging has driven the development of biodegradable polymer systems containing bioactive compounds derived from agro-food waste. Among such materials, polyvinyl alcohol (PVA) stands out due to its excellent film-forming ability, biodegradability, and compatibility with various functional additives. This review provides a comprehensive discussion and structural–functional design analysis of PVA-based films loaded with bioactive compounds extracted from agro-food waste, considering the structure-property-function relationships responsible for the effectiveness of the systems under examination. The introduction of functional additives, such as phenolics, anthocyanins, betalains, and tannins, causes changes in the structural arrangement of the PVA matrix owing to intermolecular hydrogen bonds formed between them. These transformations lead to specific material properties, such as mechanical, optical, and barrier properties. Thus, it is possible to achieve additional functionalities, including antimicrobial activity, antioxidant capacity, UV-blocking ability, and pH sensitivity. The practicality of the developed systems has been demonstrated in applications in real food models, where PVA-based films have shown promising performance. Despite these advances, challenges related to raw material variability, processing scalability, and stability of bioactive compounds remain. Nonetheless, this review highlights the potential of agro-food waste valorization in PVA-based systems and emphasizes the importance of a structure–property–function-driven design strategy for developing next-generation sustainable food packaging materials.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chitosan–cinnamaldehyde–whey protein concentrate stabilized W1/O/W2 double emulsion for co-encapsulation of tea polyphenols and β-carotene","authors":"Donghui Li,&nbsp;Jinhua Gong,&nbsp;Shilin Liu,&nbsp;Wenhua Ran,&nbsp;Jing Zhao,&nbsp;Yan Li","doi":"10.1007/s00217-026-05270-x","DOIUrl":"10.1007/s00217-026-05270-x","url":null,"abstract":"<div><p>Water-in-oil-in-water (W1/O/W2) emulsions are capable of co-encapsulating hydrophilic and hydrophobic compounds, but their practical application is often limited by poor physicochemical stability. In this study, a W1/O/W2 emulsion was developed by stabilizing the internal and external aqueous phases with chitosan (CS) and whey protein concentrate (WPC), respectively, while incorporating cinnamaldehyde (CA) into the intermediate oil phase for potential dual-interface stabilization through interfacial interactions. Optimization of the phase composition led to an emulsion with significantly improved storage stability (extending its shelf-life from 7 to 60 days) and enhanced tolerance ability against pH and ionic strength variations. The optimized emulsion successfully co-encapsulated tea polyphenols (TPPs) and β-carotene (BC), maintaining high bioactive compound levels and preserving antioxidant activity under varying pH and thermal conditions. In vitro gastrointestinal digestion assays revealed that CA-modified emulsions significantly improved the bioaccessibility of TPPs and BC to 61.72% and 48.72%, respectively, corresponding to approximately 3.1-fold and 2.0-fold increase compared to their free form. Moreover, the co-encapsulation system exhibited higher antioxidant capacity. This study provides a promising strategy for improving the stability and co-delivery performance of hydrophilic and lipophilic bioactive compounds, with potential applications in development of functional and value-added foods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148783356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Allergenicity assessment of human and bovine caseins: an in silico exploration for novel foods","authors":"Mayra Cándido-Mireles,&nbsp;Gonzalo Velazquez,&nbsp;Regina Hernández-Gama","doi":"10.1007/s00217-026-05262-x","DOIUrl":"10.1007/s00217-026-05262-x","url":null,"abstract":"<div><p>Cow’s milk allergy (CMA) is one of the most common food allergies worldwide and is primarily associated with caseins and whey proteins. The growing interest in recombinant food proteins produced through precision fermentation has increased the need for efficient strategies for assessing allergenicity during the early stages of protein design. While in vitro and in vivo assays are important tools for evaluating allergenicity, they are resource- and time-consuming. In this context, in silico approaches offer an efficient strategy for early-stage evaluation. In this study, a comprehensive in silico framework was designed and applied to evaluate seven human and bovine casein variants, integrating sequence analysis, documented clinical evidence, linear and conformational epitope prediction, and pepsin digestion resistance. Additionally, engineered bovine casein variants were analyzed to validate the allergenicity prediction framework. The results revealed a high degree of differentiation between species, with human caseins showing low cross-reactivity potential. Regions with high potential for conformational epitope formation and a comparable pepsin resistance profile were identified across species, while bovine caseins showed 100% identity to established allergens and a high clinical prevalence. Furthermore, the in silico tools <i>AllergenOnline</i>, <i>AllerCatPro 2.0</i>, <i>DiscoTope 3.0</i>, <i>SEP-AlgPro</i>, and <i>ProsperousPlus</i> enable an efficient allergenicity assessment compared to in vitro or in vivo approaches, as they use computationally predicted protein sequences, thereby overcoming the limitation of available structural data. Also, the validation analysis demonstrated that allergenicity predictions were more sensitive to extensive than localized sequence mutations. This framework provides an effective allergenicity screening tool, generating relevant information to support the design of safer recombinant food proteins for novel foods.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Copper impact on Saccharomyces cerevisiae during wine fermentation: interplay between strain effect and temperature modulation","authors":"Shuyan Liu,&nbsp;Simone Vincenzi,&nbsp;Alessandro Romano,&nbsp;Tiziana Nardi","doi":"10.1007/s00217-026-05258-7","DOIUrl":"10.1007/s00217-026-05258-7","url":null,"abstract":"<div><p>Copper-based products are widely used for disease control in organic vineyards, however, copper residues in grape must may affect alcoholic fermentation and final wine composition. This study aimed to evaluate how copper affects yeast fermentation performance and final fermentation-related metabolites, and whether these effects depend on yeast strain and fermentation temperature. A two-stage experimental approach was adopted. First, sixteen commercial <i>Saccharomyces cerevisiae</i> strains were fermented in two natural musts with or without copper addition to assess strain-dependent responses under natural grape must conditions. Then, selected strains showing contrasting copper responses were fermented in synthetic must at 16, 18, and 20 °C to evaluate the interaction between strain, copper, and temperature under controlled conditions. Copper affected fermentation kinetics in a strain-dependent manner, leading to delayed or incomplete fermentation depending on the yeast and must. Copper also promoted acetaldehyde accumulation, although this response did not always parallel the degree of fermentation inhibition. In synthetic must, copper tolerance differed clearly among the selected strains, and increasing fermentation temperature did not consistently reduce copper inhibition. Copper also altered final metabolite composition, with acetaldehyde showing the most consistent increase, whereas free and total sulfur dioxide and acetic acid showed more variable responses depending on yeast strain and fermentation temperature. Overall, these findings show that the impact of copper on alcoholic fermentation depends on the interaction between yeast strain and fermentation temperature, highlighting the importance of selecting copper-tolerant strains and carefully managing fermentation conditions in copper-rich musts.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05258-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbial community and flavor-affecting metabolite variability across commercially available lambic and gueuze beers in Flanders","authors":"Alejandro Pinilla Croonenberghs,&nbsp;Bjarne Ost,&nbsp;Dries Bongaerts,&nbsp;Ines Pradal,&nbsp;Frédéric Leroy,&nbsp;Luc De Vuyst","doi":"10.1007/s00217-026-05239-w","DOIUrl":"10.1007/s00217-026-05239-w","url":null,"abstract":"<div><p>Lambic and gueuze beers are Flemish artisan-style beers produced through spontaneous fermentation and maturation in wooden barrels, involving successive microbial communities of <i>Saccharomyces</i> and <i>Brettanomyces</i> yeasts, lactic acid bacteria (LAB), and acetic acid bacteria. Although these beers generate culinary enthusiasm due to their complex flavor profiles and traditional character, information on the microbial and biochemical diversity among marketed end products is limited. This study explored 15 commercially available lambic and gueuze beers from different breweries and two purchase years (2023 and 2025) to provide an overview of the viable microbial consortia still present in the bottles at the time of consumption, while examining the diversity of residual carbohydrates and flavor-affecting molecules. Most bottled commercial beers remained both microbiologically viable and biochemically diverse at the time of purchase, while inter-brand differences were consistent with the non-standardized nature of lambic beer refermentation and storage. Across the beer samples examined, the viable microbial communities were predominated by <i>Brettanomyces</i> and certain LAB species. The metabolite profile showed high levels of lactic acid and appreciable contributions from acetic acid and <i>Brettanomyces</i>-derived ethyl esters, with very low residual fermentable saccharides. One outlier among the beer brands showed markedly elevated residual saccharides (glucose and fructose), which is not a property of gueuze beers, whereas another one was characterized by a distinct metabolite signature and substantially higher organic acid concentrations, indicating a strongly acidic chemical profile. These findings contributed to a deeper understanding of artisan fermented alcoholic beverage systems and their variability across commercial products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148704197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Oxidative stability of beeswax oleogels: effects of lipid matrix composition and artichoke leaf extract incorporation","authors":"Antonella De Leonardis","doi":"10.1007/s00217-026-05245-y","DOIUrl":"10.1007/s00217-026-05245-y","url":null,"abstract":"<div><p>This study investigated the oxidative stability of beeswax-based oleogels (4%, w/w) formulated with refined high-linoleic (HL) and high-oleic (HO) sunflower oils and enriched with fractions obtained from a commercial artichoke leaf powder (AP). Each oil system was evaluated independently by comparing its oxidative stability with the respective antioxidant-free control. From a macroscopic perspective, both oils formed self-standing oleogels under the adopted conditions, although structural, rheological, textural, thermal, microstructural and oil-binding properties were not investigated. AP was characterized by caffeoylquinic derivatives, and its aqueous (AQ) and ethyl acetate (EA) fractions differed in their phenolic profiles. In preliminary Rancimat tests on bulk oils, carried out at 120 °C and 130 °C for the HL and HO series, respectively, EA was more effective than AQ, increasing induction time (ITI%) by approximately 33% in HL and 19% in HO. Consequently, only EA was incorporated into oleogels at a nominal dose of 300 ppm CAE. Under the adopted extraction conditions, apparent phenolic recovery from oleogels was about 50% of the nominally added amount, corresponding to approximately 160 ppm CAE, whereas recovery from the corresponding bulk oils was only 3.3%, corresponding to about 10 ppm CAE. EA showed positive but moderate antioxidant activity in oleogels in both Rancimat and oven storage tests, likely due to the limited actual phenolic concentration available in the system. Overall, these findings suggest that beeswax-based oleogels may improve the apparent retention of artichoke phenolics compared with bulk oils. However, incomplete dispersion, possible phenolic transformations during processing and the lack of validated extraction-recovery protocols highlight the need to carefully verify the effective phenolic dose in structured lipid matrices.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><img></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05245-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148704188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mutagenic agent alters nutritional, fatty acid, and metabolomic profiles of Indonesian Lurik peanut (Arachis hypogaea) cultivar","authors":"Andri Frediansyah,&nbsp;Melza Mulyani,&nbsp;Dian Sartika,&nbsp;Wiko Arif Wibowo,&nbsp;Devida Thalia Salsabella,&nbsp;Inggrit Tyautari,&nbsp;Budi Setiadi Daryono,&nbsp;Awik Puji Dyah Nurhayati,&nbsp;M. Miftahudin,&nbsp;Adi Pancoro,&nbsp;Karlia Meitha,&nbsp;Anjar Tri Wibowo","doi":"10.1007/s00217-026-05256-9","DOIUrl":"10.1007/s00217-026-05256-9","url":null,"abstract":"<div><p>Peanut (<i>Arachis hypogaea</i>) is a globally important legume valued for its high nutritional content and economic significance. In Indonesia, two commonly cultivated varieties are Lurik and Garuda. Mutagenic agents have the potential to induce genetic variation, enabling the development of plant varieties with improved yield and enhanced nutritional profiles. In this study, we investigate the effects of Biocatharantine (a mutagenic agent derived from the leaves of <i>Catharanthus roseus</i> containing vincristine and vinblastine) on the chromosome stability, phenotypic traits, nutritional composition, fatty acid profiles, and metabolomic landscape of the Indonesian Lurik peanut cultivar, with Garuda used as a comparative reference. Seeds were treated with two concentrations of biocatharantine (1% and 2%) prior to cultivation. Biocatharantine induced dose-dependent mixoploidy without significantly affecting pod-related yield traits or morphology. Proximate analysis revealed modest changes in protein and carbohydrate contents, while total fat content remained unchanged. GC–MS analysis showed a reciprocal shift between oleic and linoleic acids and minor increases in long-chain fatty acids, suggesting selective modulation of lipid biosynthesis with implications for oil quality. Untargeted LC–MS/MS metabolomics identified moderate, treatment-related metabolic shifts within the Lurik background and clear separation from the Garuda cultivar, reflecting genotypic differences. Differential putatively identified metabolites metabolites and KEGG pathway enrichment consistently highlighted carbohydrate, amino acid, and lipid metabolic pathways, aligning with proximate and fatty acid data. Although the observed metabolic changes were modest in magnitude, these findings suggest that biocatharantine-induced mutagenesis can selectively influence key nutritional traits in peanuts, offering a promising strategy for crop improvement through metabolic reprogramming.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148704190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}